Tuesday, March 15, 2011

Garlic and Herb Roasted Sweet Potatoes

Cuz I'm gonna be feastin' on anti-inflammatories for the next few days... (((ACK ACK HEART ATTACK!!!)))

The secret to perfectly caramelized roasted veg is to roast them in a thin layer at a high temp (400), and flipping them around often. Coat even sized pieces of sweet potato in olive oil and salt, roast for about an hour, giving them a flip every fifteen minutes or so.

After an hour, add garlic (I used minced - if you use whole just add it about 15 minutes earlier) and herbs (I used poultry seasoning, cuz I'm original like that) and roast for another 10 to 15 minutes at a slightly lower temp. All this effort is for not if you burn your herbs, dudes.

The kitchen is smelling REALLY DELICIOUS right about now.

And voila! Fab side dish, burrito filling, midnight snack, breakfast, etc etc. Try it.

Pound the potato!

Finger-lickin'-good! (and get under those nails, wouldja?)

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